Instructions

Preheat the oven to 350F.

In a large skillet coated with nonstick cooking spray, saute celery, green pepper and onion until tender, about 5 minutes. Remove from the heat and add bread crumbs, parsley, cheese, white wine, thyme, oregano, and salt and pepper, mixing well. Wash and stem the mushrooms and fill each cap with stuffing. Lay filled mushroom caps on a baking sheet coated with nonstick cooking spray and bake for 15 minutes, or until heated throughout.